CLASSIC HASH BROWNS
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
CAULIFLOWER HASH BROWNS RECIPE BY TASTY
Here's what you need: large cauliflower, parmesan cheese, fresh chives, garlic, olive oil, dried basil, eggs, salt, black pepper, dipping sauce
Provided by Joey Firoben
Yield 6 servings
Number Of Ingredients 10
- Preheat oven to 400°F (200°C).
- Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bit.
- Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.
- Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained.
- Transfer the cauliflower back into the first bowl used and mix with the cheese, chives, garlic, olive oil, basil, black pepper, eggs and remaining ½ teaspoon of salt.
- Turnover a large roasting tray and line with parchment paper - this helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.
- Bake for 35-40 minutes, until golden brown.
- Let the hash browns cool for about 15 minutes until they have set.
- Serve with desired dipping sauce.
Nutrition Facts : Calories 131 calories, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams
ZUCCHINI HASH BROWNS RECIPE BY TASTY
Here's what you need: zucchinis, salt, parmesan cheese, fresh chives, dried oregano, garlic powder, black pepper, egg
Provided by Joey Firoben
Yield 6 servings
Number Of Ingredients 8
- Preheat oven to 400°F/200°C.
- Using a box grater, grate the zucchini on the coarse side.
- Transfer the grated zucchini to a large bowl and sprinkle with salt. Mix the zucchini and set aside for 20 minutes while the salt draws moisture from the zucchini.
- Transfer the zucchini to a large kitchen towel and strain the excess liquid into a bowl.
- Place the zucchini back to the large bowl and toss in the chives, parmesan, oregano, garlic powder, black pepper, and egg, and mix until well combined.
- Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.
- Bake for 35 minutes, until golden brown.
- Cool the hash browns for 10-15 minutes to set.
- Serve with desired dipping sauce.
Nutrition Facts : Calories 60 calories, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram
HASH BROWNS ZUCCHINI
Are you on a low carb diet? Miss those hash browned potatoes with your eggs in the morning? Here's a great substitute!
Provided by yooper
Yield 4 serving(s)
Number Of Ingredients 6
- Coarsely shred zucchini (you should have about 4 cups) and combine with the salt in a medium size bowl.
- Let stand for 15 minutes.
- Squeeze with your hands to press out moisture.
- Stir in eggs, cheese, and garlic.
- Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
- Mound about 2 tablespoons of the zucchini mixture in pan, flatten slightly to make a patty.
- Repeat until pan is filled, but don't crowd patties in the pan.
- Cook patties, turning once, until golden on both sides (about 6 minutes.) Remove to a serving platter and keep warm.
- Repeat with remaining zucchini mixture and add more butter as needed.
SIMPLE KETO ZUCCHINI HASH
This recipe makes an amazing side dish. Flavorful and high in healthy fat, it is a great complement to a meat or other high-protein main dish. If you like the flavors of zucchini and chili powder and miss the texture of mashed potatoes, try this one.
Provided by Heather Petersen
Number Of Ingredients 8
- Combine zucchini with coconut oil and butter in a medium skillet over medium heat. Add Parmesan cheese, chili powder, salt, and cayenne pepper. Stir until cheese melts.
- Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 5 g, Cholesterol 106.5 mg, Fat 17.9 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 12.7 g, Sodium 616 mg, Sugar 2.4 g
POTATOES AND ZUCCHINI HASH BROWN
- Wash and dry the red potatoes and with a small knife made small cut into the potatoes and place into the microwave and place on high for 10 minutes and check for doneness. Repeat this at 5 minutes on high setting until done. Remove the potatoes and set aside to cool. Place the cool potatoes and with the side of the knife crushed the potatoes free form and light chop the potatoes.
- Slice the zucchini and onion into 1/4" slices and set aside.
- Diced the tomatoes and set aside.
- In a large skillet over a medium high heat add 1/4 stick of butter, zucchini, onion and garlic and salt and pepper and when it al dente remove and pour into a plate.
- In a large skillet over a medium high heat add dipping and butter and when it melted add the red potatoes and salt and pepper the mixture and sauté until golden and golden brown. Add in the zucchini mixture and combine and pour into a serving platter top with diced tomatoes and top with Mozzarella cheese and when the cheese is melted serve.
Nutrition Facts : Calories 755.6, Fat 20.1, SaturatedFat 10.2, Cholesterol 43.5, Sodium 384.1, Carbohydrate 127.3, Fiber 15.1, Sugar 15.8, Protein 22.8
ZUCCHINI "HASH BROWNS" AND EGGS
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the squash, vinegar, 3/4 teaspoon salt and a few grinds of pepper and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
- Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
- Sprinkle with the remaining parsley and serve.
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- Preheat oven to 400° F. Place a baking sheet in the oven as it heats. Use a box grater to coarsely grate the zucchini and onion.
- Place the grated zucchini and onion into a large mixing bowl. Sprinkle with salt, toss, and set aside for 20 minutes. The salt will draw moisture out of the zucchini.
- Strain the excess moisture out of the zucchini by placing the zucchini mixture onto a kitchen towel and twisting it tightly. Squeeze the towel and drain the liquid into a separate bowl, discard this liquid.
- Place the strained zucchini mixture back into the large bowl and add the remaining ingredients. Mix until well combined.
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- Add shredded zucchini to a large mixing bowl. Salt and let it sit about 10-15 minutes to draw out the moisture from the zucchini. (Salting is optional but it does help draw out some of the moisture.) After the 10-15 minutes, drain out the water and then wring dry the zucchini with a cheesecloth or similar type cloth. You should be left with 1 packed cup (141 g) of zucchini.
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- Using a spatula, press the hash browns into the pan in an even, thin layer. This should take up the whole inside of the pan.
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Top Asked Questions
How do you make zucchini hash brown patties?Place the zucchini back to the large bowl and toss in the chives, parmesan, oregano, garlic powder, black pepper, and egg, and mix until well combined. Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.
What is the healthiest way to make hash browns?Zucchini Hash Browns are a great breakfast recipe made with eggs, zucchini and parmesan. They're a healthy alternative to traditional hash browns that are low in carbs. Coarsely shred zucchini (about 4 cups) into a medium bowl, add salt and let it stand for 15 minutes. Squeeze excess moisture with hands.
Are zucchini hash browns low carb?These crispy zucchini hash browns are a great low carb alternative to traditional hash browns. They are crispy, cheesy and make a great side dish. They are also baked instead of fried. I love using zucchini as a substitute for a lot of my favorite potato dishes.
How do you cook hash browns in a skillet?Fill the skillet with patties being careful not to overcrowd them. Cook the hash browns until they're golden on both sides turning once. This should take around 6-8 minutes depending on your skillet. Repeat until you've used all the mixture, you might need to add some more butter to the skillet.